Well anyway, Spotted Dick is a well known dessert to the British people. It is usually made of suet (beef fat or mutton fat), with dried fruits and served with custard sauce. For more info, you can google more in wikipedia.
SPOTTED DICK
(Traditional English Steamed Sponge Pudding with custard Sauce)
Recipe sourced from Daring Gourmet
Ingredients
240g plain flour
2 tsp baking powder
¼ tsp salt
140g chilled butter, diced (traditionally Suet was being used in this recipe)
120g caster sugar
1 cup dried currants (you
may use raisins)
180ml milk
2 tsp vanilla paste
1 lemon zest
To Serve
English custard Sauce
Method
Place a steaming rack or a
folded towel in the bottom of a large steaming pot to avoid the mould touching
the bottom of the pot. Add water and bring to a boil.
Grease generously the
mould. Set aside.
Put the plain flour,
sugar, baking powder, salt and butter in a food processor and pulse until the
mixture resembles bread crumbs. (Alternatively you may use your fingers to work
the mixture till it resembles to bread crumbs.) Transfer the mixture to a large mixing bowl.
Add in the milk, lemon
zest, vanilla extract and currants; and using
your spatula stir until well combined. Scoop the batter into the prepared
grease mold and cover it with a grease proof paper thereafter another aluminium
foil securing tightly.
Lower the mould into the
boiling water making sure the water comes up to the halfway of the mould only.
Reduce the heat to a simmer and simmer undisturbed for 1 ½ hour. You may add in hot water when it comes to
drying point.
Once done, remove the mould
from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Cut
into wedges and serve warm with English Custard sauce or your favourite custard
sauce.
To Make Vanilla Custard Sauce
Ingredients
4 egg yolks
3 tbsp caster sugar
1 ½ cup milk
½ tsp pure vanilla extract
Method
In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
In a heavy bottom medium saucepan, pour milk and vanilla extract in. In low medium heat, heat the milk till small bubbles appear. Remove from heat and slowly pour milk mixture into egg mixture, whisking
constantly.
Pour mixture back into the saucepan and cook over
medium-low heat, stirring constantly with a spatula, until slightly
thickened and coats the back of the spatula, about 5 minutes. Pour into a
medium bowl and set bowl in ice water bath. Let cool to room
temperature, stirring occasionally.
Sieve the custard into another bowl, cover, and refrigerate until serving.
Yum and delicious!!
